One moment bright sunshine, the next a rainstorm. Warm days and cold days. Ripening fruit and withering leaves. It’s a time of change, for the weather and for me. I feel as though I’ve lived all four seasons in a single week. All my carefully laid life plans were snatched up in an autumn storm and blown far away with the fallen leaves. Is incessant production of sweet treats a transferable skill that can go on my CV? Maybe not, but it’s doing the trick for now, and making the process of burying my head in the sand/duvet a little sweeter.
- 1 cup wholegrain spelt flour
- 1 cup plain/all-purpose flour
- 3/4 cup coconut oil
- 2 tbsp coconut sugar
- 1-2 tbsp ice water, or as needed
- 300g good quality dark chocolate, min. 70%
- 1 x 400ml can full-fat coconut milk
- 1/4 tsp sea salt, plus more for decorating the top
- Make the crust. Preheat the oven to 190 degrees C (170 fan) and grease a 9inch round flan dish with coconut oil.
- In a mixing bowl, stir together the flours and then cut in the coconut oil, rubbing the mix between your fingers until it resembles breadcrumbs. Stir in the sugar.
- Add the ice water and the mixture should come together as a dough. Roll it out on a lightly floured surface so that it fits the dish with enough to press up the sides too.
- Press the pastry into the dish and make sure it is evenly pressed onto the base and sides. Bake for 25-35 minutes, until lightly browned and cooked through.
- Remove from the oven and make the filling. In a saucepan, gently melt the chocolate over a low heat, stirring constantly. Once melted, shake the can of coconut milk and pour it in, along with the salt. Stir until all incorporated.
- Pour the filling into the crust and put in the freezer for at least an hour to set. Remove 10-15 minutes before you want to serve, and thereafter store in the fridge. Just before serving, sprinkle salt liberally across the top.